Hey there health seeker,
I have something really awesome for you today! If you have attempted to bake with coconut flour before, then you probably have a bit of a love hate relationship with it. Love the nutrition (high fibre, protein, gluten-free, grain-free) but hate the way it sucks the moisture out of your baked goods and makes them dense as a brick:) Me too. But I haven’t given up. In fact, I have actually figured out ways to make it work for many of my recipes. And I’m sharing all my secrets with you!
Here’s what you need to make this nutritious nutty flour work for you:
1. Unsweetened applesauce ~ This will help to fix the “sucks moisture out of everything problem without having to add 10 eggs to your muffin recipe. Coconut flour is very absorbent and needs a lot of liquid. In fact, many recipes call for a 1:1 ratio of flour to liquid. The applesauce will work it’s magic and keep your goods moist!
2. Apple cider vinegar + baking soda ~ This will add some fluff to your goodies so they don’t end up like hockey pucks. 1 Tbsp of apple cider vinegar added to 1 tsp baking soda will cause that spontaneous combustion reaction that will help to rise your baked goods. (remember experimenting with this as a kid?) You’ll want to create this reaction right before putting your baked goods in the oven so it happens while it’s baking.
3. Use a mix of different flours ~ Every flour has it’s own baking and nutritional properties. Wheat flour, for example has it all ~ the gluten to make things stick together, it rises well, and it has great texture. The problem is many of us are becoming more and more sensitive to it’s acidifying and inflammation causing tendencies. Adding flours like almond, which is higher in moisture and healthy fats, and tapioca, which is higher in starch will help to balance out the coconut flour and make it easier to cook and bake with. Since coconut flour doesn’t have any starch or carbs (only 6gr per 1/4 cup), it helps to add something like tapioca flour to give your goods the texture you are looking for.
I am so happy to share these uber delish coconut flour pancakes with you. I have been working on perfecting these babies for a while now and you are going to LOVE them!!
The Most Delicious Blueberry Coconut Pancakes
Dry:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/3 cup tapioca starch (also called tapioca flour)
- 1 tsp baking soda
- 1/4 tsp sea salt
- 4 eggs
- 3 tablespoons unsweetened applesauce
- 1 Tbsp apple cider vinegar
- 1 cup water
- 1 tablespoon almond butter
- 2 tablespoons coconut oil melted
- 2 tablespoons maple syrup
- 1/2 tsp vanilla powder or 1 tsp vanilla extract
Toppings:
- 3/4 cup Wild Blueberries
- 1 tsp bee pollen
- Maple syrup
- Freshly ground flaxseeds
How to make:
You can make this batter 2 ways. Either combine all wet ingredients in one bowl and mix well. Then combine all dry ingredients in another bowl and mix well. Then combine the two.
Or you can add all wet ingredients into a blender and buzz until blended. Then add dry ingredients and blend again.
Cook at a medium to low heat using coconut oil while sprinkling in blueberries as you’re cooking.
Top with bee pollen, maple syrup and flaxseeds for a blood sugar balancing and crave busting breakfast!!
Makes roughly 15 small pancakes. Freeze the leftovers and pop them in the toaster for a quick and delicious breakfast:)
Enjoy!
In health,
Annaliisa Xx
